Thanks to a perfect mix of products of the earth, together with the alchemic power of fire and the action of pressure on the rice grain, without any chemical agent, we realize a product that keeps the essential features of the original raw materials: nutritional values, natural features and organoleptic quality.

The cereal is pre-heated at a temperature of more than 100°C, then it’s inserted into a machine where the pressure rises due to overheated steam. Exploiting the difference of pressure between the inside of the device and the external environment, the expansion of the grain is determined, transforming its size and body.

The puffed rice keeps the same nutritional features of the rice.

Bibliografia Collegata

-

Soya

It’s a leguminous plant coming from Far East. Its growing was started in China at least 5,000 years ago, while in Europe it was grown for the first time only in the Nineteenth Century.

The soya contains 40% of highly digestible proteins; it’s rich in vitamin A, mineral salts such as potassium and magnesium and contains only a few fats and carbohydrates.